Sous Vide Fennel And Orange Quinoa Salad Recipe

Cooking Directions

• STEP 1.Preheat the sous vide water bath to 185��F (85��C).
• STEP 2.Season the fennel with salt, pepper, and olive oil, and vacuum seal it in a bag.
• STEP 3.Cook the fennel in the sous vide water bath for 1 hour.
• STEP 4.Meanwhile, cook the quinoa according to the package instructions and let it cool.
• STEP 5.In a bowl, combine the cooked quinoa, fennel, orange segments, and dressing.
• STEP 6.Toss well to combine and serve the salad chilled.

Cooking Tips

• Make sure to slice the fennel thinly for even cooking.
• You can add other ingredients like arugula, toasted nuts, or feta cheese to the salad for extra flavor and texture.
• The salad can be made ahead of time and stored in the refrigerator for up to 2 days.

Storage and Serving

• Store the leftover salad in an airtight container in the refrigerator for up to 2 days.
• Serve the salad chilled as a side dish or a light lunch.
• Garnish with fresh herbs like mint or parsley before serving, if desired.